Ingredients

• 6 sheets filo pastry
• 50g butter, melted
• 1 tablespoon olive oil
• 6 Lilydale Free Range Chicken Thighs, cut into 2cm pieces
• 200g Swiss brown mushrooms, halved
• 2 leeks, white part only, thickly sliced
• 2 teaspoons Dijon mustard
• 1/2 cup (125ml) sour cream
• 1 tablespoon lemon juice
• 1 tablespoon coarsely chopped tarragon

Method

• Step 1 Preheat oven to 200°C. Cut the filo sheets in half lengthways. Cut each filo strip into thirds to make squares. Brush the filo with butter and layer sheets into 4 stacks. Line four 10cm fluted tart tins with removable bases with the pastry stacks. Place on an oven tray. Bake in oven for 10 minutes or until golden.
• Step 2 Meanwhile, heat half the oil in a frying pan over high heat. Add the chicken and cook, turning occasionally, for 5 minutes or until golden. Transfer to a bowl. Heat remaining oil and add mushrooms and leeks. Cook, turning occasionally, for 5 minutes or until mushrooms are tender. Return chicken to pan. Add the mustard, sour cream and lemon juice and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 5 minutes or until chicken is cooked through and sauce thickens. Remove from heat and season with salt and pepper. Add the tarragon and gently toss to combine.

• Step 3 Place filo cases on serving plates and fill with chicken mixture. Serve immediately.